I have been making my own bone broth for years, & people are always amazed when I tell them how easy it is. The smell wafts through your house all day long & you’re left with such a rich, delicious flavour. You will never want to buy store bought again!

Makes 5 litres

Ingredients:

6 chicken legs, bone in, skin on

3 large carrots, halved

1 large onion, quatered

3 ribs celery, halved

1 head of garlic, peeled & bruised (flattened)

Juice of half a small lemon

1 large handful of fresh parsley leaves, stems removed

1 large handful of fresh rosemary, stalks removed

1/2 ts each, salt & pepper

Method:

Add all ingredients to a slow cooker & fill the pot 3/4 full with room temp water.

Set slow cooker to low & cook for 10-12 hours or as long as 20 hours. The longer the broth cooks, the deeper & richer the flavour.

Drain the broth into a large bowl. You should be left with just the broth. Disgard the chicken, veggies & bones.

Allow the broth to cool for half an hour, then place in the fridge overnight.

Remove the broth from the fridge & spoon off all of the fat that has come to the surface. Try to remove as much fat as possbile, without losing too much of the broth. I find a dessert spoon works really well here to skin the surface.

Divide into containers & store in the fridge for up to 3 days, or in the freezer for up to 6 months.

Enjoy!

Stove – Top Directions:

This recipe also works on the stove. Place all the ingredients into a large soup or stock pot, fill it 3/4 full with room tempreature water & bring to a boil. Once boiling, reduce the heat to the lowest setting on your stove top, pop the lid on & let simmer away for 8-12 hours.